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Prepare crust. Heat oven to 450 degrees. In large mixer bowl, combine cream cheese and sugar; beat on medium speed of electric mixer until smooth. In small microwave safe bowl, place peanut butter chips with milk. Microwave on high 1 minute; stir. If necessary microwave on high an additional 15 minutes at a time, stirring after each heating, just until chips are melted when stirred. Blend peanut butter chip mixture into cream cheese mixture. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Pour mixture over crust. Bake 10 minutes. Reduce oven temperature to 250 degrees, continue baking 40 minutes. Remove from oven to cooling rack; loosen cake from rim of pan. Cool completely. Remove rim. Prepare chocolate drizzle; drizzle over cheesecake. Cover; refrigerate leftovers.
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Chocolate Drizzle- In small microwave safe bowl, place 1/2 cup semi sweet chocolate chips and 1 Tablespoon shortening. Microwave on high 30 seconds; stir. If necessary, microwave on high an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred.
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